This was my 2nd time making ghee–very easy and so tasty and nutritious!
Ghee is a pure fat that has many benefits. Aside from being a great oil to cook with due to virtually having no water or milk solids in it unlike butter, it has a very nice flavor–I call it popcorn butter! It tastes so good with broccoli or squash or…pretty much anything!
It is full of antioxidants and the fat-soluble vitamins A, D, E and K2. It is a good source of CLA and essential omega fatty acids. It helps support healthy detox and of course is a great source of saturated fat and cholesterol, which is so necessary for proper brain development, and even hormone regulation/fertility. It has a longer shelf life than butter, lasting for several months at room temperature and a year or more in the fridge! My house is very warm, often 80o or higher, so I do keep it in the fridge. It would probably last forever but we go through it quicker than butter because we love the flavor so much. My son loves to eat it plain!
1. Melt
Put butter into the pot on medium low heat.
2. Boil
Let it come to a boil and start foaming (but not so much that it’s splattering out!).
3. Skim
Skim, first with a wooden spoon then you can try a fine mesh strainer.
4. Watch
Getting close to straining time, you can almost see browned bits at the bottom.
5. Ready?
Ready to cool and strain.
6. Set…
Drape something fine-meshed into jar (or over a strainer over the jar). I’m using butter muslin.
7. Go!
Pour cooled ghee through muslin to strain. Lift up muslin slowly to let rest of oil drain out, give a couple squeezes to get out as much oil as you can!
8. Tada!
This is actually a picture of the finished product of my first attempt at ghee.
I have a feeling I’ll be making ghee for years to come!
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